cook, thief, wife, lover

oliver

[pouringforever]

Chicken roasted in a bed of wild garlic, the wild garlic then blended up with all of the chicken fat and juices released during the roasting. Minty minty tzatziki with wild garlic flowers and some red tipped lettuce that I like.

Some times I get so wrapped up in the process that I lose track of time, feel like im in some sort of flow state, and then realise it's 10.30pm and I'm not necessarily even that hungry.

I had to pass the wild garlic & chicken fat emulsion after blending because I wanted it to be smoother, but wow it's one of the simplest and nicest things I've made in ages. Now that what was leftover after dinner has sat for a moment has solidified almost into a mousse, I suppose this is because of all of the emulsified fat and collagenous juice.

Making stock from the carcass now. Anyway it was all very delicious.

[pouringforever]

Roasting a chicken on a bed of wild garlic, it's cavity also stuffed with it too. Maybe when it's all said and done and all the fat has run from the chicken and left the wild garlic beneath some combination of roasted, steamed, fried and charred, I'll blitz it down with the fat and juices into a wild garlic chicken fat sauce. And maybe I'll make some w.g. tzatziki for good measure too.

[pouringforever]

Here we are

[pouringforever]

Roasting a chicken on a bed of wild garlic, it's cavity also stuffed with it too. Maybe when it's all said and done and all the fat has run from the chicken and left the wild garlic beneath some combination of roasted, steamed, fried and charred, I'll blitz it down with the fat and juices into a wild garlic chicken fat sauce. And maybe I'll make some w.g. tzatziki for good measure too.

[pouringforever]

Feeling run down and low energy today so I needed something nourishing to eat.

Sweetheart cabbage, fennel, onion and garlic cooked down with lots of rapeseed oil, turned into a stew with some chicken stock we made from a carcass a while ago and froze. Served with some puy lentils, egg and a tahini dressing made with lime juice.

It's very pleasant how the tahini melds into the hot chicken broth and coats the cabbage and fennel.

[pouringforever]

Wild garlic kimchi making. The bulk of both kimchi is the wild garlic leaves, stems, bulbs & buds, one batch has some baby cucumber and the other has fennel and little radishes.

[pouringforever]

silly salad of shaved fennel, radish, romaine, pear and feta, for one

red radish juice extracted with lemon juice and salt, a little dijon in the dressing and some obligatory dashes of sherry vinegar on top

mwah

[pouringforever]

Mafaldine/Manfredine with crema di aglio orsino with a salad of shaved fennel and radish, pear, little gem and some wild garlic leaves, lots of lemon juice and olive oil.

A wild garlic salsa I'd made served as the base for a green sauce with creme fraiche and let down with pasta water. So easy!

[pouringforever]

langoustine 'clawlipops' from Inveraray Seafood Shack

[pouringforever]

pictures from the kitchen window while I was making a salad. Hello!

[pouringforever]

Harvesting wild garlic by a stream near my new home on the wild west coast of Scotland. I've been looking for it for a few weeks but the season for it seems to begin far later here than it did when I lived in the NW of England.

Going to make some salsa verde to start with then work out what to do with the rest.

[pouringforever]

Made a salsa verde type of thing by blending the wild garlic with olive oil, lime juice, cider vinegar. Then let that down with some thick Greek yoghurt and combined with hot tagliatelle in a bowl. Slick with pasta water and served with some parmesan shavings. The young shoots (I like the French term for that jeune pousse) are HOT. So the salsa is potent.

I guess what I've actually made errs closer to what I suppose you would call crema di aglio orsino in Italy. I had to look up what they call wild garlic there - it translates to bear's garlic

[pouringforever]

Harvesting wild garlic by a stream near my new home on the wild west coast of Scotland. I've been looking for it for a few weeks but the season for it seems to begin far later here than it did when I lived in the NW of England.

Going to make some salsa verde to start with then work out what to do with the rest.

[pouringforever]

have another boiled egg picture

[bittersweetafterdinner]

For Thousands of Years All We Did Was Cook Dinner

When I went to my first cheesemonger conference I learned about tyrosine and ate a Tête de Moine rosette filled with mimosa jam.

Your friend and cheesemonger wrote about going to work. And I don't think I care if I'm being corny, I'm having fun writing about cheese 💚

[pouringforever]

After my first wine tasting and training with the staff today, I ended the shift with an impromptu tasting of homemade nocino (walnut liqueur) which began being made in August last year, and a cheese tasting.

Plus a view from the carpark before leaving x

[pouringforever]

New home

[pouringforever]

Said goodbye to my house in Stockport yesterday. It was especially hard to leave my beloved kitchen & dining room. This has been my most special place for the last 5 years, and if you have been following this blog for long, is where I have grown so much over the years in what I have cooked.

Now I'm about to make the journey to my new home in rural Scotland - a cottage near Loch Fyne!

Wish me luck x

[pouringforever]

fig, pear & pistachio frangipane galette, with honey creme fraïche for dessert